Cooking tips
My Barbecue offers a series of tips and Q&As about meat to help you enjoy a delicious barbecue… It's mouthwatering!
Buying a wood and charcoal barbecue is great, but using it properly to enjoy delicious food is even better! With this FAQ, follow our tips and get ready to eat!How much meat per person for a barbecue?
Allow 250g of meat (boneless) per person for a good time.
When to take the meat out to grill on the BBQ?
Red meat
Take your red meat (beef, duck) out of the refrigerator an hour before barbecuing, especially for thick cuts (ribeye steak, duck breast, etc.); leave your red meat at room temperature in a cool place (be careful with summer barbecues, do not leave it to rest in the sun).
Chicken, mutton, pork and fish
Chicken, mutton, pork and fish must remain in the fridge until the last moment.
Sausages and merguez
Sausages, chipolatas and merguez can be taken out at the last minute
When should I start placing the meat on the grill?
The barbecue grill should be hot enough to cook your meat. To check, place a piece of meat on it. If it sizzles, it's ready!
Start by grilling the thicker cuts of meat, then finish with the thinner ones so everything is served at the same time. Also, check out our cooking chart so you don't spend all your time cooking while your guests are at the table.
How long should I cook my meat on a wood-fired barbecue?
With this cooking chart, Tendance Barbecue gives you some suggested cooking times to enjoy your meat. Note that for red meat, the time indicates rare, and for duck, medium-rare. Don't forget to turn the meat halfway through cooking.
Type of meat |
Average cooking time |
|
Beef |
|
|
Rib of beef |
20 minutes |
|
Steak |
16 minutes |
|
Rump steak |
12 minutes |
|
Hamburger |
12 minutes |
|
Net |
12 minutes |
|
Pork |
|
|
Chop |
12 minutes |
|
Net |
20 minutes |
|
Pork ribs |
20 minutes |
|
Duck |
|
|
Duck breast |
12 minutes |
|
Lamb |
|
|
Chop |
12 minutes |
|
Rack of lamb |
16 minutes |
|
Chicken |
|
|
Chicken wing |
18 minutes |
|
Chicken breast |
18 minutes |
|
Sausages and merguez |
|
|
Herb sausages and chipolatas |
12 minutes |
|
Merguez |
12 minutes |
How long should I allow before serving?
Sausages, merguez and chipolatas can be served directly, after cooking on the wood barbecue.
Other meats can rest for 5 minutes under aluminum foil to retain their juices and become more flavorful.
Discover here the quantity of meat (per person) for a barbecue so as not to waste anything and to satisfy all your guests.